Thursday, January 8, 2009



  • 1 frying chicken, cut into serving pieces
  • 3/4 cup olive oil
  • 1 pound slab bacon, cut into1-inch cubes
  • 1 head garlic, peeled and chopped fine
  • 2 big onions, sliced
  • 1 can tomato puree
  • 1 teaspoon paprika

  • 2 cups rice
  • 6 prawns, boiled
  • 2 crabs, boil and quartered
  • 20 big clams, boiled in 5 cups water
  • 5 cups water in which clams were cooked
  • 1/2 cup canned peas, drained
  • 1 can sweet pepper or 1 large sweet pepper, cut into eight
  • Salt and pepper

Cooking Instructions
Fry the chicken pieces in oil and set aside. Fry garlic in remaining oil until brown. Add onion then the bacon cubes and the fried chicken. Add the tomato puree, paprika, sweet pepper, and the water in which clams were cooked. Add rice and allow to simmer until mixture is almost dry and the rice cooked. Add the prawns, crabs, clams and peas and cover well.

Continue cooking over low heat until all the water has evaporated. Add salt and pepper to taste. Serve hot.

Arroz A la Cubana

  • 1/4 k ground lean pork (note:1 kilo = 2.2 lbs)

  • 1/4 k ground beef
  • 2 tbsp oil
  • 1 tbsp garlic, macerated
  • a small onion, sliced thin
  • 1 large tomato, sliced
  • 1 small box of raisins (approx. 1/6 cup)
  • 1/4 tsp pepper
  • 1 tsp salt
  • 6 cups cooked (steamed) rice, molded (use a cup as mold)
  • fried saba or plaintain banana, sliced
  • fried sweet potatoes
  • sunny side up fried eggs, one per person

Cooking Instructions

Saute in hot oil, garlic, onion, and tomato until tender. Add meat and cook until done. Add the rest of the ingredients and season. Arrange the molds of rice on a huge platter. I like to make a ring of the molds of rice. Arrange in the central part of the platter the cooked meat mixture, the fried bananas and sweet potatoes. Top molds of rice with fried eggs.
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